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Conference Programme - SESSION V - ORAL PROGRAMME
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Day 4 - Friday, 20 April 2012
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Session V:
How do we know what they are up to? Measurement techniques. Biosensors. Quality control. Other aspects.
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Chair: MarÃa Jesús Torija (Spain)
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Keynote
9.00 - 9.30
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S5-KN
Chemical Characterization and health claims and AAB fermented products.
M.C. Garcia-Parrilla
Nutrition and Food Science. Faculty of Pharmacy, University de Sevilla, Spain
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| 9.35 - 9.45 | S5-O-01
Use of Denaturing High-Performance Liquid Chromatography for rapid detection and identification of acetic acid bacteria. N. Sagarzazu*, M. Martinez, R. Virto, C. Gonzalez | | 9.50 - 10.00 | S5-O-02
Sensory analysis of Sherry vinegars enriched with dietary fibre. A. Marrufo, M.C. RodrÃguez, E. Durán*, M.J. Cejudo, R. Castro, R. Natera, C.G. Barroso | | 10.05 - 10.15 | S5-O-03
Changes in amino acids content during the production of strawberry and persimmon vinegars. R. M. Callejón, C. Ubeda*, C. Hidalgo, E. Mateo, A. M. Troncoso, M. L. Morales |
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